Savour a tasty rack of lamb baked with a seasoned pistachio crust and served with golden roasted new potatoes.


  • 2 x 7-bone best ends of lamb, each about 275-350g (10-12 oz)

  • 1 tsp prepared Dijon mustard

  • For the pistachio crust

  • 25g (1 oz) unsalted butter

  • 50g (2 oz) shelled pistachio nuts

  • 2 tbsp thyme leaves

  • 2 tbsp fresh chives, snipped

  • 2 tbsp flat leaf parsley, chopped

  • 50g (2 oz) fresh white breadcrumbs

  • Rind of ½ lemon, finely grated

  • 1 small garlic, roughly chopped

  • Salt and freshly ground black pepper

  • 500gms new potatoes, roasted


  • 1.

    Preheat the oven to 200ºC/400ºF/Gas Mark 6. To make the pistachio crust, melt the butter in a small pan or in the microwave. Place in a food processor with the pistachio nuts and herbs and blitz until bright green. Add the breadcrumbs, lemon rind, garlic and seasoning and blend again for just a few seconds until all the ingredients are well combined.

  • 2.

    Next, seal off the lamb. Cook lamb in hot pan until brown all over. Allow to cool slightly.

  • 3.

    Place the racks of lamb on a chopping board and using a pastry brush spread the mustard thickly over the fat side of each rack. Cover with the pistachio crust and using your hands, mould it over the lamb. Arrange the lamb, coated side up in a baking sheet and chill for at least 30 minutes or up to two hours is fine to allow the crust to ‘set’.

  • 4.

    Place the racks of lamb in a small roasting tin and roast for 20-25 minutes. Remove the lamb from the oven and set aside in a warm place to rest for 10-15 minutes, then carve into chops and serve with roasted new potatoes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1288kj
  • Fat Total 119g
  • Saturated Fat 59g
  • Protein 17g
  • Carbohydrate 37g
  • Sugar 2g
  • Sodium 759mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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